Preparation

• 1.

  Preheat the oven to 375°F (190°C).

• 2.

  Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

• 3.

  In a skillet, heat olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Add minced garlic and chopped spinach, cooking until spinach wilts. Remove from heat and let cool slightly.

• 4.

  In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, cooked mushroom and spinach mixture, oregano, salt, and pepper. Mix until well combined.

• 5.

  Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

• 6.

  Stuff each cooked shell with the ricotta mixture and place them open side up in the baking dish.

• 7.

  Top the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella and Parmesan cheeses over the top.

• 8.

  Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.

• 9.

  Garnish with fresh basil before serving.